Top Tip

Bisto BBQ Mushrooms

Food Main Courses Starters Vegetarian
Premier Foods
Prep: 20 minutes
Cook: 40 minutes
10 Servings
Allergens - Milk, Egg, Wheat, Soya, Celery
100g brown rice
250ml Bisto Vegetable Bouillon (made as per instructions)
10 Portobello mushrooms , washed & pat dry
20ml olive oil
200g onion, finely chopped
1 garlic clove, peeled & crushed
200g goat’s cheese, crumbled
10 cherry tomatoes
1 lemon, juice only
100g breadcrumbs
  1. Cook the rice in the Bisto Vegetable Bouillon, with the lid on, for approximately 20 minutes (add more Bouillon if required)
  2. Remove the stalks from the mushrooms and finely chop the stalks
  3. In the olive oil, sweat off the mushroom stalks, onions and garlic for approximately 3 minutes
  4. Add the rice to the onions and garlic, then allow to cool and mix in the goat’s cheese
  5. Cut the cherry tomatoes in half and toss in the lemon juice
  6. Divide the mix into 10 and press into each mushroom
  7. Press two halves of cherry tomato on top of the rice mixture and sprinkle over the breadcrumbs
  8. Bake at 180°C for 15 minutes or until the breadcrumbs are golden brown, then serve. Serve two mushrooms for a vegetarian main course